Maple Bun Bars

My mom got this recipe from a friend many years ago. The original recipe used only 1 cup each of the chocolate chips, butterscotch chips, and peanut butter and used a 9"x5" loaf pan instead of a 9"x13" pan. I like to stay with the traditional peanuts in the top layer, but my dad prefers almonds instead.

Maple Bun Bars

2 cups chocolate chips
2 cups butterscotch chips
2 cups peanut butter (I like crunchy, but creamy is fine)

Melt chips and peanut butter over low heat. Line a 9"x13" pan with waxed paper. Spread half of the chocolate mixture into the pan and freeze for 12 minutes (or refrigerate for a hour).

Meanwhile, combine in a saucepan:

1/4 cup milk
1/2 cup butter
2 tbsp. vanilla non-instant pudding

Cook over low heat until just boiling. Add:

3 1/2 cups powdered sugar
1/2 tsp. maple flavoring

Beat mixture until smooth. Spread on top of chocolate layer.

Add:

1 cup dry roasted peanuts

to other half of the chocolate mixture. Spread over maple layer. Chill for at least 1 hour. Cut into small bars. Keep chilled.

Cream de Menthe Bars

This has long been one of my favorite candies to make during the holidays. I did have a thought this year that it may be good to try with Cream de Banana instead of Cream de Menthe. The bottom layer didn't have any baking directions but I baked it this year and ended up with a crisp crust that offset the creamy top layers.

Cream de Menthe Bars

Bottom Layer:
1/2 cup butter
1/2 cup cocoa
1/2 cup powdered sugar
1 tsp. vanilla
1 egg
2 cups graham cracker crumbs

Preheat oven to 375. Combine butter and cocoa in a saucepan. Heat and stir until well blended. Remove from heat and add sugar, egg, and vanilla. Stir in crumbs. Mix and press into a 9" x 13" pan. Bake for 15 minutes. Cool completely before adding middle layer.

Middle Layer:
1/2 cup butter
1/3 cup Cream de Menthe
3 cups powdered sugar

Melt butter. Add Cream de Menthe. Beat in sugar until smooth. Spread over chocolate layer. Chill 1 hour.

Top Layer:
1/2 cup butter
1 cup chocolate chips
1/2 cup powdered sugar
1/4 cup milk

Melt butter and chocolate chips over low heat. Add sugar and milk. Pour over middle layer. Chill 1-2 hours. Cut into small bars. Keep refrigerated.

Bourbon Balls

This is a favorite of my husband's family. They store nicely at room temperature, so they're easy to have around.


Bourbon Balls

2 1/2 cups crushed Vanilla Wafers (about half a bag)
1 cup powdered sugar, plus extra for rolling
2 tbsp. cocoa
1 cup finely chopped walnuts
1/4 cup bourbon
3 tbsp. white corn syrup

Place all ingredients in a mixing bowl. Kneed together with hands until well blended. Roll dough into 1 inch balls. Roll each ball in powdered sugar until well coated. Chill at least 5 hours before storing at room temperature. Let set 24 hours before eating. May be stored in an airtight container for 3 weeks.

Buckeyes

These go fast, if you have a big crowd you may need a double batch. My first batch is nearly gone (we already did one Christmas party) so I'll need to make another. The chocolate used for dipping can be saved for the next time. I just put mine in a container in the back of the fridge and save it for next time.


Buckeyes

1 cup peanut butter (creamy or chunky)
2 sticks butter, softened
1 lb. powdered sugar (approx. 4 3/4 cups)

Mix and shape into balls. Chill.

12 oz. chocolate chips (2 cups)
1 bar paraphine

Melt over water. Dip ball in leaving a small circle at the top to resemble buckeyes. (I usually use a toothpick to to dip them.) Put on a cookie sheet to firm up. (I usually put them in the fridge.) Store in an airtight container in a cool place.